Easy Swiss chard recipe — sautéed with lemon, quinoa, capers, and olives. Perfect vegetarian main dish, or serve as a side dish to the meat eaters at the table.
This may sound nuts, but after experimenting with recipes all day I often droop at the thought of making dinner. All I want is to sink into the sofa with a glass of wine, and have someone whip up something magical for me. My husband grills a mean steak, and his pork chops are absolutely perfect, but he’s not at all interested in venturing into vegetarian-land. Any Kale Surprise he comes up will not be a good surprise.
On those nights, we either get takeout from a restaurant down the street, or I excavate the refrigerator in search of something I can add to eggs, legumes or grains. Some of these last-minute experiments are epic fails, many are ok but not worth repeating. But some are amazing. And this, my friends, was one of my epic wins from a few years ago – perfect for sharing on #WeekdaySupper, which highlights dinners that can be made in 30 minutes or less.
- 2 bunches Swiss chard, about 3 cups when cooked
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp capers
- 2 Tbsp sliced green olives
- 8 garlic cloves, minced
- 3 Tbsp Italian parsley, coarsely chopped
- 1 cup cooked quinoa
- 2 Tbsp unsalted butter
- 2 tsp lemon juice
- ¼ tsp dried red pepper flakes
- ¼ tsp kosher salt, or to taste
- ¼ tsp freshly ground pepper
- ¼ cup grated mozzarella (optional)
- Remove the leaves of the Swiss chard from the central stems and thinly slice the stems. Stack the leaves and slice into 2-inch wide pieces.
- Heat the olive oil in a large sauté pan and add the stems and cook for 5 - 7 minutes or until they soften and begin to crisp. Add the capers, olives, and garlic, and cook for another minute. Add the parsley and cook another minute before adding the chard leaves. Cook until partially wilted.
- Add the cooked quinoa, butter, lemon juice, red pepper flakes, salt and pepper. Toss and cook for 2 - 3 minutes. Top with a sprinkling of cheese if desired.
More #WeekdaySupper ideas!
Monday – Curried Chickpeas over Wilted Greens by Take a Bite Out of Boca
Tuesday – Chicken Bacon Leek Casserole by Noshing With The Nolands
Wednesday – Lemony Swiss Chard and Quinoa Sauté by The Wimpy Vegetarian
Thursday – Turkey Lentil Taco Salad by Shockingly Delicious
Friday – Gluten-Free Scalloped Potatoes with Ham and Kale by Gluten-Free Crumbley